1. A freshly killed pigeon
2. Wash fresh ginseng and cut into small pieces
3. Put water in the pot to boil, put it in the pot for a while
4. Remove the bleeding
5. Put water in the casserole again, add pigeon and ginger
6. Cover and simmer for about an hour
7. Add fresh ginseng and continue to simmer for about 30 minutes
8. Stew until the pigeons are soft and rotten, and the fresh ginseng tastes out. Turn off the heat, and season with salt
Tips:The pigeons try to choose older ones, which taste sweet
